Definition: Chalonnais AOC

The Côte Chalonnaise region is the production area located within the cantons of Buxy (18 municipalities), Chagny (11 municipalities), Givry (12 municipalities) and Mont-Saint-Vincent (3 municipalities), in the department of Saône-et-Loire. Classified as a regional AOC in 1937. Production area of 510 ha. White grape varieties: Chardonnay and Pinot Blanc; Pinot Beurot; black grape varieties: Pinot Noir and Pinot Liébault. The incorporation of a certain number of white and grey grape varieties such as Chardonnay and Pinot Blanc into vineyards intended for the production of red wines is still authorised, provided that they do not exceed 15%. Produced as white, clairet, rosé and red wines. It can be kept for 2 to 5 years, or even longer for white wines. Ideal serving temperature: between 8 and 10°C for white wines, between 10 and 12°C for clairet and rosé wines, and between 13 and 14°C for red wines. Pairings: white with shellfish, fish or white meat; clairet or rosé with grilled meats or fine charcuterie, with or without raw vegetables; red with fondue bourguignonne or ham cooked in wine lees.